CtBF ~ Scalloped potatoes with blue cheese and roasted garlic

At CookTheBookFriday this week, our recipe is a decadent (waist line busting) dish,

Scalloped potatoes with blue cheese and roasted garlic ~ pg 211

and I substituted the blue cheese with Parmesan and cheated on the roasted garlic.

Since hubby is out of town, this was made for one (this morning) hence

it was for breakfast, a hearty decadent one! 

  For one pax:

one Russet potato, peeled and sliced into 1/4" thickness rounds

(I should have par-boiled the potatoes before this, which is a good idea!)

I used chopped spring onions, mixed with dried parsley

instead of chopped fresh chives, and grated Parmesan cheese,

(note to self - forget about the salt next time - cos its Parmesan I used!)

4 garlic cloves with skin on - dry fried - ie - just leave them in the small

frying pan I have, over low heat for - when pressed,

the garlic feels soft! 10mins? Done!

making the garlic cream was interesting - a repeat recipe for sure!

and here on I followed the steps in David's recipe

except my baking time is 30 mins in my table top toaster oven

  served hot with grape tommies of a nice color which I absolutely must have

and two egg and ham omelette, plus a big cup of Vietnamese coffee, black - no sugar!

*** 

Well, I did make October's Baked Eggs with Kale and Salmon recipe,

except I used red cabbage (which was a mistake) as the spinach I

bought went bad on me - cos I was sick - used ham instead of smoked salmon

(which I also have in the fridge - but did not use), mozzarella which was

okay.... but the highlight of this dish was the thyme and garlic bread crumbs

topping which was delicious - if you do not burnt that is...

 

trying to hide the slightly dark crumb topping

with more crumbs!  Next time, will add the crumbs in the 

last five mins of baking time!

 ***

I picked up Mitch Albom's "have a little faith" for

my November 2016 read.

Two books were all that I managed in Oct, but thoroughly

enjoyed them!

Linda Grant's "We Had It So Good"

and Cheryl Lu-Lien Tan's "A Tiger in the Kitchen"

*** 

We at, Cook the Book Fridays,

are cooking from My Paris Kitchen,

David Lebovitz's latest book.

David Lebovitz's My Paris Kitchen

***

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

my collection of David's books:

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.